蒙泰克AOP黄油片 Montaigu Charentes Poitou AOP butter
展商：FIT
原产国/地区：法国
蒙泰克AOP黄油片来自于法国夏朗德-普瓦图大区,是国家法定AOP原产地保护区，是法国政府为保护特定地区生产的产品而设立的一种质量认证标志。 这款黄油经过5种乳酸菌组合发酵和24-72小时完全自然熟化的生产流程，使产品乳香饱满、馥郁、清雅、悠长，带着微妙的榛子香气。它的细腻和顺滑让众多美食家，甚至是挑剔的美食家都趋之若鹜。 优异的延展性和操作性，成为制作丹麦、可颂及派皮类产品的完美盟友。其在反复折叠延展过程中，展现出的优异操作性，让其成为烘焙大师们的首选。 Montaigu AOP butter originate from the Charente-Poitou region of France, a nationally protected AOP (Appellation d'Origine Contrôlée) mark, a quality certification established by the French government to protect products from specific regions. This butter undergoes a production process involving fermentation with a combination of five lactic acid bacteria and 24-72 hours of complete natural maturation, resulting in a full-bodied, rich, elegant, and lingering aroma with subtle hazelnut notes. Its delicate smoothness makes it highly sought after by gourmets, even the most discerning ones. Its excellent extensibility and workability make it the perfect ally for creating Danish pastries, croissants, and pie crusts. Its superior workability during repeated folding and stretching makes it a top choice for master bakers.
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展品详情
蒙泰克AOP黄油片来自于法国夏朗德-普瓦图大区,是国家法定AOP原产地保护区，是法国政府为保护特定地区生产的产品而设立的一种质量认证标志。
这款黄油经过5种乳酸菌组合发酵和24-72小时完全自然熟化的生产流程，使产品乳香饱满、馥郁、清雅、悠长，带着微妙的榛子香气。它的细腻和顺滑让众多美食家，甚至是挑剔的美食家都趋之若鹜。
优异的延展性和操作性，成为制作丹麦、可颂及派皮类产品的完美盟友。其在反复折叠延展过程中，展现出的优异操作性，让其成为烘焙大师们的首选。
Montaigu AOP butter originate from the Charente-Poitou region of France, a nationally protected AOP (Appellation d'Origine Contrôlée) mark, a quality certification established by the French government to protect products from specific regions.
This butter undergoes a production process involving fermentation with a combination of five lactic acid bacteria and 24-72 hours of complete natural maturation, resulting in a full-bodied, rich, elegant, and lingering aroma with subtle hazelnut notes. Its delicate smoothness makes it highly sought after by gourmets, even the most discerning ones.
Its excellent extensibility and workability make it the perfect ally for creating Danish pastries, croissants, and pie crusts. Its superior workability during repeated folding and stretching makes it a top choice for master bakers.